Pear Cabbage Slaw Recipes

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PORK CHOPS WITH PEAR-PECAN SLAW



Pork Chops with Pear-Pecan Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each)
1 teaspoon paprika
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper
1/3 cup roughly chopped pecans
1 tablespoon extra-virgin olive oil
1/4 large head red cabbage, shredded (about 4 cups)
1/3 cup dried cranberries
1 pear, chopped
2 scallions, chopped
3 tablespoons apple cider vinegar

Steps:

  • Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
  • Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
  • Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.

Nutrition Facts : Calories 550, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 147 milligrams, Sodium 499 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 46 grams, Sugar 17 grams

CABBAGE AND ASIAN PEAR SLAW



Cabbage and Asian Pear Slaw image

Provided by Claire Saffitz

Categories     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Tailgating     Asian Pear     Cabbage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh chives, plus more
1/2 teaspoon poppy seeds, plus more
Kosher salt and freshly ground black pepper
1/2 small green cabbage, shredded
1 Asian pear, julienned
1/4 small red onion, thinly sliced

Steps:

  • Mix together buttermilk, mayonnaise, sour cream, vinegar, 1 tablespoon chives, and 1/2 teaspoon poppy seeds; season with salt and pepper. Toss with cabbage, pear, and onion; season with salt and pepper. Serve slaw topped with more chives and poppy seeds.

CELERY ROOT AND PEAR SLAW



Celery Root and Pear Slaw image

Crunchy celery root is an underappreciated yet completely delicious veggie. It lends sweetness to this tangy slaw, which I like to serve with pork roast or baked ham. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings.

Number Of Ingredients 17

1 medium celery root, peeled and julienned
3 cups shredded red cabbage
3 medium pears, thinly sliced
1/3 cup golden raisins
1/4 cup chopped red onion
1/4 cup minced fresh parsley
1/4 cup sliced almonds
3/4 cup sour cream
1/3 cup mayonnaise
4 teaspoons poppy seeds
4 teaspoons prepared horseradish
2 garlic cloves, minced
1-1/2 teaspoons honey
3/4 teaspoon pepper
3/4 teaspoon grated lemon zest
4 teaspoons lemon juice
1/2 cup crumbled blue cheese

Steps:

  • Combine the first 7 ingredients. In another bowl, combine the next 9 ingredients; pour over slaw, tossing to coat. Sprinkle with the blue cheese.

Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 114mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WARM CABBAGE, FENNEL AND PEAR SALAD



Warm Cabbage, Fennel and Pear Salad image

This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. -Grace Voltolina, Westport, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 firm medium pears
1/4 cup brandy or Cognac, optional
3 tablespoons olive oil
1 large fennel bulb, halved, cored and thinly sliced
4 cups shredded or thinly sliced cabbage
1/4 cup water
3 tablespoons lemon juice
2 teaspoons honey or agave nectar
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup crumbled or sliced Gorgonzola cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, Fat 26g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 810mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 9g protein.

ASIAN PEAR SLAW



Asian Pear Slaw image

Categories     Salad     Fruit     Ginger     Side     No-Cook     Picnic     Backyard BBQ     Pear     Celery     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 celery ribs
3 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1 teaspoon finely grated peeled fresh ginger
2 firm Asian pears, cut into 1/4-inch-thick matchsticks
2 scallions, thinly sliced diagonally
1/4 cup fresh cilantro leaves
1/2 teaspoon finely chopped fresh hot red chile, or to taste

Steps:

  • Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
  • Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

PEAR CABBAGE SLAW



Pear Cabbage Slaw image

A salad served with fish. A Roma tomato and minced onion are used in the slaw. Quick to prepare and a minimal amount of dressing is used since the chopped pear is juicy. The dressing in this recipe brings the flavors together. .Note: I serve a dish of fresh pomegranate seeds to be passed if guests want a satisfying crunch and color to their salad.

Provided by Montana Heart Song

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 1/2 cups shredded green cabbage
1 bartlett pear, peeled, cored, chopped
1 roma tomato, chopped
1/3 cup minced white onion
2 tablespoons thousand island dressing

Steps:

  • .Add shredded cabbage, ,chopped prepared pear, chopped tomato and minced onion in a serving bowl. Cover and refrigerate.
  • Add dressing and blend right before serving.

Nutrition Facts : Calories 74.5, Fat 3, SaturatedFat 0.4, Cholesterol 2.1, Sodium 78.7, Carbohydrate 12.4, Fiber 3, Sugar 8, Protein 1.1

ONLINE ROUND 2 RECIPE CABBAGE AND PEAR SLAW



Online Round 2 Recipe Cabbage and Pear Slaw image

Provided by Sandra Lee

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 cup chopped pears, reserved from Pear Strudel
2 tablespoons canola oil
2 tablespoons apple cider vinegar
2 tablespoons apple cider, reserved from Frosty Sparkling Apple Cider
1 teaspoon brown sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 head green cabbage, shredded, reserved from Round 2 Recipe German Dumpling Soup
1 medium red onion, sliced
1 tablespoon parsley, chopped

Steps:

  • Give the reserved pears a rough chop.
  • In a large bowl, whisk together the oil, vinegar, cider, sugar, and salt and pepper, to taste. Add the pear, cabbage, onion, and parsley. Toss everything together, taste, and adjust seasoning with salt and pepper.

SAVOY CABBAGE SLAW



Savoy Cabbage Slaw image

This is a variation on a classic. It is colorful and has a milder flavor than a traditional coleslaw recipe with just a touch of sweetness. The mango vinegar makes all the difference. Great as a starter or side dish for a picnic or barbecue.

Provided by PennyT

Categories     Coleslaw With Mayo

Time 2h25m

Yield 6

Number Of Ingredients 8

1 small head savoy cabbage
3 small carrots, peeled and grated
1 small red onion, finely chopped
⅓ cup mayonnaise
2 tablespoons mango-flavored balsamic vinegar
2 teaspoons white sugar
½ teaspoon salt
freshly ground white pepper to taste

Steps:

  • Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
  • Transfer cabbage to a large bowl. Add carrots and red onion.
  • Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
  • Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.7 g, Cholesterol 4.6 mg, Fat 9.9 g, Fiber 4.8 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 317.2 mg, Sugar 6.8 g

CAN YOU PEAR WITH ME COLESLAW



Can You Pear With Me Coleslaw image

This is a really tasty slaw that is just a bit different. Just think pears & cabbage mm not bad. You may make this salad a couple of hours in advance just keep it in the fridge

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can bartlett pears
2 cups finely shredded green cabbage
1 cup red cabbage, finely shredded
1 cup carrot, finely shredded
1 green onion, chopped
3 tablespoons mayonnaise (low fat is fine)
3/4 teaspoon dried dill weed
salt & pepper

Steps:

  • Drain your pears, reserve 4 tsp of the pear juice Coarsely chop the pears.
  • Combine Pears, cabbages,carrots and green onion.
  • Combine mayo, 4 tsp juice, dill, salt& pepper.
  • Toss dressing with the cabbage mixture, refrigerate until ready to serve.

Nutrition Facts : Calories 90.4, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 73.7, Carbohydrate 17.6, Fiber 3.7, Sugar 10.1, Protein 1.1

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